1. Cut the squid into shreds and set aside. Add ginger to the water and bring to a boil.

2. Add the shredded squid and fold it until the shredded squid is rolled up.

3. Take it out and immerse it in ice water to chill (increase the elasticity of the squid shreds)

4. Take it out and drain it and set aside.

5. The ingredients are ready. The ingredients clockwise are: red pepper, garlic, ginger, dried chili pepper, and glutinous rice cake chili pepper.

6. Cut onions into shreds and celery into sections.

7. Add oil to the pot and sauté the ginger slices until fragrant, then add the shredded squid and stir-fry, then put it on a plate and set aside.

8. Add oil, first add ginger, garlic, dried chili and Sichuan peppercorns and stir-fry until fragrant.

9. Add red pepper and glutinous rice pepper and continue to stir-fry until fragrant.

10. Add shredded squid and stir-fry.

11. Add appropriate amount of salt, light soy sauce, and a little bit of white sugar, add onions and celery, stir-fry evenly, and serve on a plate.